2 bunch (about 2-1/2 lbs ea) rappi, trimmed and chopped
1 Tbsp Wegmans Pure Olive Oil
1 1/2 lb boneless chicken thighs
1/2 onion, thinly sliced (about 2 cups)
Few cumin seeds
1 cinnamon stick
5 whole cloves
1/2 cup Wegmans Thai House Red Curry Sauce (International Foods)
1/2 tsp ginger paste
1 tsp mint, cut in thin strips (chiffonade)

1. Bring large pot of salted water to boil on HIGH; add rappi and blanch 2-3 min. Drain. Shock (to stop cooking process) by transferring to a bowl of ice water; drain and set aside.
2. Heat oil in large skillet on MEDIUM, until oil faintly smokes. Add chicken; turn when caramelized (edges turn paper-bag brown about one-quarter of the way up sides), 3-4 min per side. Add onion; cook, stirring, 2 min. Add cumin seeds, cinnamon, and cloves. Cook, stirring occasionally, 3-4 min, until onions are caramelized.
3. Add sauce, ginger paste, and mint. Reduce heat to MEDIUM-LOW; simmer 8-10 min or until internal temperature of chicken reaches 165 degrees. Check by inserting thermometer into thickest part of meat.
4. Add rappi to pan with chicken mixture; heat 2 min or until heated through. Before serving, remove cinnamon stick.

Option(s): Garnish with cilantro.

Nutrition Info:  Each serving (about 1 chicken thigh, 3/4 cup rappi with sauce) contains 240 calories, 9g carbohydrate (5g fiber), 24g protein, 13g fat (6g saturated fat), 85mg cholesterol and 400mg sodium.